This three bean chilli is an amazing alternative to the usually beef chilli. Not just enjoyed by vegetarians! Enjoy it with cheesy Nachos, a dollop of sour cream and a sprinkle of coriander or spring onions.
Ingredients
Serves Six
- 1 Onion
- 1 Red Pepper
- 1 Yellow Pepper
- 2 x 400g tin chopped tomatoes
- ½ Tsp Paprika
- ½ Tsp Cumin
- 2 Garlic Cloves
- 2 Tsp Soy Sauce
- 400g Tin of Kidney Beans
- 400g Tin Cannellini Beans
- 400g Tin Butter Beans
- Fresh Coriander
- Chilli Powder (to taste)
- Salt and Pepper
- 1 Tbsp Cooking Oil
Directions
- Finely chop the onion, red and yellow peppers. In a large pan, heat the oil over a medium heat. Add the chopped onion and stir.
- Fill up a jug of cold water and add enough to the pan to cover the onion. (This will stop the onion from sticking to the pan and soften the onion as it absorbs the water). Continue adding the water as it is absorbed; making sure the onion is always covered.
- Add the two chopped peppers to the pan and stir. Cook for about 5 minutes until the onion and peppers have softened.
- Crush the two garlic cloves and add to the pan, stirring continuously to prevent the garlic from burning. Add the paprika, cumin and soy sauce.
- Cook the garlic and spices for 1 minute and then add the chopped tomatoes. Stir to coat the vegetables in the tomatoes. Cook for two minutes to heat through.
- Drain the kidney beans, cannellini beans and butter beans in a colander over the sink and rinse with cold water. Add the beans to the pan and stir to coat in the sauce.
- Cook over a medium/low heat for about 20 minutes until the sauce has reduced. Taste the chilli and season with salt, pepper and chilli powder (if you’d like it spicy).
